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HEART DISEASE PREVENTION AND INDUSTRY: MEAT PRODUCTION
Meat, poultry, milk and cheese remain important and enjoyable items in the prudent eater’s cuisine; but we need to find ways of limiting the amount of fat we get from them. Fortunately, there are already examples of how to do so. Over the past few years, changes in pig-rearing methods in the U.K. have resulted in progressively leaner pork and pork products.
One of the widely practiced techniques in beef production, particularly in the U.S. and to a lesser extent in Europe, is ‘finishing’ : a rich diet of grain and other high-energy fodder is fed to animals made sedentary, in pens, in the weeks before they are slaughtered. This leads to a rapid increase in weight and in the ratio of fat to protein in the meat; it is one way of producing a tender, succulent texture. It is expensive, and in countries such as the U.K. it is largely dependent on imported fodder. By decreasing the ‘finishing’ process, leaner beef would become available. For when livestock are fattened by fodder which is rich in starch, the meat has both a higher fat content and a higher ratio of saturated to polyunsaturated fat. The purchaser gets less protein and more fat for his money. Today there are other ways of increasing the tenderness of meat: mechanical methods can be used to the same end. This makes extensive ‘finishing’ or the use of chemical ‘tenderizers’ unnecessary.
Another way of obtaining leaner meat is to slaughter younger animals. Leaner carcasses can be produced by selective breeding of livestock; one example is the Charollais. Special feeding techniques for cattle have been developed in Australia, for increasing the proportion of polyunsaturated fat in the meat. It is not cheap and tends to be prodigal of polyunsaturated oils, which are scarce. Not only the carcass fat but also the milk fat can be changed by this method; hence it has potential in the production of cheeses lower in saturated fat.
In meat products there is abundant opportunity to limit saturated fat content. The widespread U.K. practice of incorporating fat in pies, minced meat and sausages is largely unnecessary for the consumer. Unfortunately, high-protein, low-fat products would probably cost more.
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